Greece

Rosto with Pasta & Arseniko of Naxos

Name: Rosto with Pasta & Arseniko of Naxos
Cuisine: Greece
Ingredients: 2 kg pork leg with the skin on, cut into two pieces; 500 g tomato paste; 3 whole garlic cloves; 1 tbsp salt; 2 tbsp black pepper; 1 large glass robust dry red wine; 5 small tomatoes, approximately 250 g; Olive oil, as needed; Water, as needed for cooking; 2 packages No. 6 pasta; The sauce from the Rosto; 4 glasses water, adjusting if necessary; Arseniko of Naxos, freshly grated, for serving

Presented by

Makis Karagiannis

Executive Chef · Master of Cycladic & Greek Gastronomy

Master Member · Greece

Difficulty: Medium

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